3.9 Article

Influence of brine immersion and vacuum packaging on the chemistry, biochemistry, and microstructure of Mihalic cheese made using sheep's milk during ripening

相关参考文献

注意:仅列出部分参考文献,下载原文获取全部文献信息。
Article Agriculture, Dairy & Animal Science

Hot topic: Microstructure quantification by scanning electron microscopy and image analysis of goat cheese curd

S. Rovira et al.

JOURNAL OF DAIRY SCIENCE (2011)

Article Food Science & Technology

Effect of milk pasteurization and curd scalding temperature on proteolysis in Malatya, a Halloumi-type cheese

Ali A. Hayaloglu et al.

DAIRY SCIENCE & TECHNOLOGY (2010)

Article Agriculture, Dairy & Animal Science

The effect of storage temperatures and packaging methods on properties of Motal cheese

S. Andic et al.

JOURNAL OF DAIRY SCIENCE (2010)

Article Agriculture, Dairy & Animal Science

Characterization of aroma-active compounds, sensory properties, and proteolysis in Ezine cheese

Y. Karagul Yuceer et al.

JOURNAL OF DAIRY SCIENCE (2009)

Review Food Science & Technology

Cheeses of Turkey: 2. Varieties ripened under brine

Ali A. Hayaloglu et al.

DAIRY SCIENCE & TECHNOLOGY (2008)

Article Food Science & Technology

Comparisons of different single-strain starter cultures for their effects on ripening and grading of Beyaz cheese

A. A. Hayaloglu

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2007)

Article Engineering, Chemical

The influence of brine concentration on chemical composition and texture of Iranian White cheese

Ashkan Madadlou et al.

JOURNAL OF FOOD ENGINEERING (2007)

Article Agriculture, Dairy & Animal Science

Microbiology, biochemistry, and volatile composition of Tulum cheese ripened in goat's skin or plastic bags

A. A. Hayaloglu et al.

JOURNAL OF DAIRY SCIENCE (2007)

Article Agriculture, Dairy & Animal Science

Influence of starters on chemical, biochemical, and sensory changes in Turkish White-brined cheese during ripening

AA Hayaloglu et al.

JOURNAL OF DAIRY SCIENCE (2005)

Article Food Science & Technology

Salt-induced structural changes in 1-day old Mozzarella cheese and the impact upon free oil formation

MK Rowney et al.

INTERNATIONAL DAIRY JOURNAL (2004)

Article Agriculture, Dairy & Animal Science

Lipolysis and proteolysis in Ragusano cheese during brine salting at different temperatures

C Melilli et al.

JOURNAL OF DAIRY SCIENCE (2004)

Article Food Science & Technology

Proteolysis in Teleme cheese made from ewes', goats' or a mixture of ewes' and goats' milk

H Mallatou et al.

INTERNATIONAL DAIRY JOURNAL (2004)

Review Food Science & Technology

Microbiological, biochemical and technological properties of Turkish White cheese 'Beyaz Peynir'

AA Hayaloglu et al.

INTERNATIONAL DAIRY JOURNAL (2002)

Article Engineering, Chemical

Ripening changes of Kulek cheese in wooden and plastic containers

M Dervisoglu et al.

JOURNAL OF FOOD ENGINEERING (2001)

Article Agriculture, Dairy & Animal Science

Proteolysis in Manchego-type cheese salted by brine vacuum impregnation

M Pavia et al.

JOURNAL OF DAIRY SCIENCE (2000)